Clausers Bed Breakfast Creme Brulee French Toast Recipes

Steps:

• Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
• Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
• Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Steps:

• Combine butter, brown sugar and honey in a heavy saucepan over medium heat.
• Cook, stirring constantly, until melted and smooth.
• Pour into a 13 x 9 inch baking dish.
• Trim crusts from bread and arrange in one layer in the baking dish.
• Whisk together the eggs, half and half, Grand Marnier,vanilla and salt in a large mixing bowl.
• Pour evenly over the bread.
• Cover and refrigerate 8 hours or overnight.
• Preheat oven to 350 degrees F.
• Remove the dish from the refrigerator and let come to room temperature.
• Bake, uncovered, for 35-40 minutes or until puffed and edges are light golden brown.
• Serve immediately with individual pieces turned over with the caramel on top.

Steps:

• In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13x9x2" baking dish.
• Cut six 1" thick slices from center portion of bread, reserving ends for another use, and trim crusts.
• Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
• In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread.
• Chill bread mixture, covered, at least 8 hours and up to 1 day.
• Preheat oven to 350* and bring bread to room temperature.
• Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35 to 40 minutes.
• Serve hot French toast immediately.

Steps:

• In a small heavy saucepan or skillet, melt butter with brown sugar and corn syrup over moderate heat, stirring and cooking until smooth and glossy. Pour into a 13 x 9 x 2-inch baking dish. NOTE: I have doubled the ingredients in this step so that there is an extra syrupiness on the bottom.
• Cut bread into 1-inch slices.
• For the first layer, arrange about ten bread slices on top of the sugar mixture, squeezing them down to slightly fit. (I say about because it depends on how big your french loaf is).
• In a mixing bowl, whisk together eggs, half & half, vanilla, Grand Marnier and salt until combined well.
• SLOWLY pour about half of the mixture over the first layer of bread slices.
• Place the final layer of bread slices over the first, matching the slices, sandwich style.
• SLOWLY pour the remaining egg mixture over the top layer of bread, letting mixture soak into the entire surface of each slice of bread.
• Chill, covered at least 8 hours and up to one day (I like to make the night before, put in the fridge and pop in the oven in the morning).
• Remove bread mixture from refrigerator about 1 hour before baking.
• Preheat oven to 350 degrees.
• Bake uncovered in the middle of the oven until puffed edges are golden - about 45 minutes.
• Serve immediately.
• Be sure to serve both layers together as the yummy part is on the bottom of the pan. (No need for table syrup).